benj
Neophyte
Posts: 3
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Post by benj on Jul 4, 2014 1:28:02 GMT -5
Everything I've read, so far (on other webpages), has said to not let the chocolate temperature go above about 114F. But then I saw, in the section about "refining" (Conching and refining chocolate at home -- www.chocolatealchemy.com/conchingrefining.php). that the temperature gets to 110-180. It also said that in making milk chocolate the temperature is sometimes raised to 160. I've been thinking of trying to deodorize organic cocoa butter by heating it, maybe under a vacuum. I've been making "chocolate" using cocoa butter, carob, and xylitol. Been having some problems recently finding inexpensive organic cocoa butter. I found one that is not deodorized and the taste was too strong. Would there be a problem if the cocoa butter gets up to 180F? Any suggestions how to deodorize? Thanks.
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Post by Sebastian on Jul 4, 2014 6:57:57 GMT -5
temperature of what? it's common to see 160F (or higher) in different parts of the process. For other parts of the process, 180F would be very problematic. To self deodorize you're going to need at minimum a vacuum oven - i'd recommend you just buy deodorized butter..
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benj
Neophyte
Posts: 3
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Post by benj on Jul 4, 2014 13:09:40 GMT -5
I've been grinding the ingredients together in a blender until it reaches 110F (after melting the cocoa butter on a double boiler.)
I was referring to the temp of those ingredients (the melted cocoa butter, carob and xylitol) in the blender.
I actually have access to a vacuum oven.
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Post by Sebastian on Jul 4, 2014 15:30:39 GMT -5
at 110 F you're doing absolutely no damage to those ingredients.
Try this with your oven - put a small amount of water in your butter (5%) - the butter will float on top of the water. insert into the vacuum oven, turn it up and pull vacuum, the water will steam strip out some of the volatiles. You're gonna have to play with the vacuum and heat profiles as a function of your specific unit. if you've got high surface area nickel pieces of metal you can insert into the butter, even better.
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